Instructions

1. Preheat oven to 400°F (200°C).
2. Cut each bell pepper in half and remove the seeds. Line a baking tray with parchment paper or a silicon mat. Put pepper halves cut side down onto the tray. Brush them with oil and season with salt and pepper. Place a rosemary sprig in a middle and put in the oven for 25-30 minutes or until peppers are slightly charred and the skin is easy to peel.
3. Meanwhile pour 2 cups of water in a pot and bring to a boil. Season the water with a pinch of salt and add buckwheat. Cover, lower the heat and cook for 10-15 minutes or until most of the water is absorbed. Then switch off the heat and set aside for 5 more minutes.
4. Rehydrate TVP granules by mixing it with soy sauce and 1/2 cup of boiling water. Cover and set aside for 10 minutes.
5. Heat oil in a skillet over medium heat. Sauté both onions for buckwheat patties and roasted bell pepper sauce until soft and slightly caramelized. Then add garlic and stir for another minute. Switch off the heat and put aside.
6. When peppers are done roasting, remove the tray from the oven and let them cool down slightly. Then peel the peppers and add the flesh into the blender together with some rosemary leaves (not all of them, cause the sauce might get bitter). Add half of sautéed onion and garlic, basil leaves, white wine vinegar, smoked paprika, chili flakes, salt and pepper to the peppers. Blend everything until smooth.
7. Now mix together cooked buckwheat, soaked TVP granules, remaining sautéed onion and garlic, nutritional yeast, smoked paprika, salt and pepper. If the mixture is still hot, let it chill first before shaping the patties.
8. Scoop about 1/12 of the mixture, roll it into a ball and then flatten it. Repeat with the rest of the buckwheat.
9. Heat oil in a skillet over medium heat. Fry the patties for few minutes on each side until brown and crispy.
10. Serve buckwheat patties with a dollop of roasted bell pepper sauce and enjoy!